Jenn-Air W122 Use And Care Manual page 19

Hints on Sucessful Use of
the Meal Temp Feature
• The probe should be located in the center of the thickest part of a roast. Plan
the placement of the probe tip by laying it on the outside of the meat, marking
with finger where edge of meat comes on the probe. Insert probe into thickest
part of muscle up to the marking held by finger.
• Tip of probe should not touch fat, bone or gristle.
• For turkeys and large poultry products, insert probe into the thickest part
of the inner thigh. Because of variables in cooking poultry, such as size and
shape, use the thermometer as a guide to the degree of doneness but also use
conventional methods, squeezing or wiggling drumstick, to test for doneness.
• Because of the excellent insulation of the oven, the retained heat continues
to cook the meat after the signal has sounded and the oven has cycled off. For
this reason, it is important to remove the meat from the oven as soon as the
signal sounds.
• Meats continue to cook after being removed from the oven. As a suggestion,
set the internal temperature 5 degrees below the desired final degree of
doneness. Allow the "standing time" before carving (15 to 20 minutes) to
finish cooking the food.
• Use the roasting chart on page 17 as a guide to the length of cooking time to
help plan meal serving time for meats roasted in the convection oven.
• Use the handle of the probe for inserting or removing. Do not pull on the cable.
Use a potholder to remove since probe becomes hot.
• For frozen roasts, insert probe after 11/2to 2 hours.
• MEAL TEMP feature can be used to register internal temperature of other
foods, such as meat loaf.
• To clean cooled probe, wipe with a soapy dishcloth. Do not submerge probe
in water.
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